Indulge in these Middle Eastern delicacies, known for its richness and unique cooking technique.Recipes courtesy: The Great Kabab Factory, Radisson Blu GRT Hotel, Chennai.
Tikkiyan RajmaDiyan
Ingredients
- 450 g rajma (red kidney beans)
- 4 green cardamoms
- 2 cloves
- 2 cinnamon sticks
- 2 tbsp ghee
- 1 ½ tsp black pepper (freshly roasted & coarsely ground)
- 1 ½ tsp salt
- ½ tsp green cardamom powder
- 1/4 tsp clove powder
- 1/4 tsp ground cinnamon
- 1/2 tsp gulaabpankhrhi (rose petal powder)
- Ghee to shallow fry
For the filling
- 30g paneer (grated)
- 5 Britannia cheese slices (mashed)
- 30g fresh pomegranate seeds
- 36 pistachios (roasted)
- 2 green chillies (deseeded& chop)
- 1 tbsp coriander (finely chopped)
- Salt to taste
Method
- Soak rajma overnight in water. The following morning, drain, cover with fresh water, bring to the boil, continue to boil for 2 minutes, remove and reserve in the same water for an hour.
- Drain the rajma into a pan. Add green cardamom, cloves, cinnamon and water (approximately 3 cups), and boil until cooked.
- Cool, drain, put in a food processor/blender and grind into a coarse paste.
- Melt ghee in a pan, add the paste and stir-fry until the moisture has completely evaporated and the rajmahas a grainy texture.
- Remove and spread on a flat surface to cool. Put the cooled mixture in a bowl, add the remaining ingredients, mix well, divide into 12 equal portions and make balls.
- For the filling, mix all the ingredients with the paneer and cheese. Divide into 12 equal portions.
- Flatten each rajma ball between the palms, place a portion of the filling in the middle, make balls again and flatten into 3/4″ thick patties.
- Melt ghee on a griddle and shallow fry the patties over medium heat until a crisp layer is formed on both sides. Press with a spatula and transfer to absorbent paper to drain the excess fat.
BhutteyAurMirch Ki Seekh
Ingredients
- 150g sweet corn
- 25g capsicum (1/2 a capsicum)
- 5g green chillies ( 2-3)
- Fresh coriander, a small bunch
- 5g yellow chili powder
- 50g mashed potato (2 potatoes)
- 50g onion (2 small onions)
- 3g amchoor powder (dry mango powder)
- 10ml oil
- 2g cumin powder
- Kasoorimethi, a pinch (dry methi leaves)
- Black salt to taste
Method
- Chop chilli, coriander, capsicum and onion. Mix with sweet corn and set aside.
- Add mashed potato,roasted cumin powder and the spices to 3/4th of the corn mixture and combine well.
- Skewer the kebab mixture and coat with rest of the choppedcorn mixture.
- Cookin tandoor until hot and serve.
PalakKhasKhas Kebab
Ingredients
- 200g spinach
- 100g paneer
- 30g roasted channa powder
- 5g yellow chilli powder
- 5g black pepper crushed
- 3g roasted cumin powder
- 3g amchoor powder
- 20g poppy seeds (khaskhas)
- 30g ghee
For the filling
- 60g amla (gooseberry)
- 20g ginger (1 big piece)
- 2g green chilli (1 chilli)
- 2g amchoor powder
- Black salt to taste
Method
- Boil spinach and chop them. Mash paneer and keep it aside.
- Make the filling by mixing all the ingredients together.
- Mix spinach,paneer, roasted channapowder and rest of the spices.
- Make patties out of spinach mixture. Add the filling and flatten to make patties again.
- Coat with poppy seeds.
- Shallow fry until the khaskhas turns golden brown and the patties are cooked through.
JawariMacchiTikka
Ingredients
- 150g fish tikka
- 5g ginger paste
- 5g garlic paste
- 3 g yellow chilli powder
- 50 g hung yoghurt
- 25 g Amul cheese
- 15g roasted channa powder
- 2g cinnamon powder
- 2g green cardamom powder
- 2g kashoorimethi
- 3g jeera powder
- 20ml oil
- Salt to taste
Method
- Make the first marinade with ginger, garlic and salt.
- Marinate the fish and rest it.
- Make the second marinade with rest of the ingredients
- Marinate the fish in it and keep it in the refrigerator for 2 hrs.
- Skewer it and cook it in the tandoor until the fish is tender and cooked. Serve hot.
ChoozaKhada Masala
Ingredients
- 1kg chicken curry cut
- 20ml malt vinegar
- 20g cumin whole
- 20g ginger & garlic paste
- 50g hung curd
- 10g coriander seeds
- 40g cream
- 30g cashew nuts
- 20 g Amul cheese
- 5g red chili powder
- 2g elachi powder
- 20ml lemon juice
- Saltto taste
Method
- Marinate chicken in malt vinegar, ginger garlic paste, Red chili powder and salt. Keep aside for 20 minutes.
- In a pan, make a marinade by crumbling the cheese and adding all other ingredients except cumin and coriander.
- Add oil in a pan and sauté cumin and coriander. Add this to the marinade.
- Marinate the chicken in the second marinade and keep aside for 4 hours.
- Skewer and cook in tandoor. Serve hot.
Barrah Baluchi
Ingredients
- 12 shanks of lamb leg
For the marinade
- 100g yoghurt cheese
- 45g raw papaya paste
- 30g garlic paste (strained)
- 20g ginger paste (strained)
- 60ml sherry
- 45ml malt vinegar
- 30ml fresh cream
- 25g shahizeera (black cumin seeds)
- 3 g black pepper (freshly roasted and coarsely ground)
- ½ tsp cumin powder
- ½ tsp red chilli powder
- ¼ tsp black cardamom powder
- ¼ tsp green cardamom powder
- 1/8 tsp cinnamon powder
- 1/8 tsp clove powder
- a pinch of nutmeg powder
- A pinch of mace powder
- A pinch of rose petal powder
- A pinch of black rock salt powder
- Salt to taste
Method
- For marinating,whisk yoghurtcheeseinalargebowl,add theremaining ingredients and mix wEvenly rubtheshanks withthismarinadeand let it sit for4 hours.
- For skewering: Skewertheshanksandkeepa trayunderneath tocollectthe dripping
- Roastinamoderatelyhottandoorfor9-10minutes or onacharcoalgrill,forabout thesametiIna pre-heatedoven,forapproximately10-12minutes.
- Removeand hangtheskewerstoallow theexcessmoisturetodripoff(approx. 4-5minutes), baste with butter and roast again for3minute